SIRLOIN TIPS WITH MUSHROOMS AND HERBED NOODLES

Sirloin Tips with Mushrooms

3 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds beef sirloin
1 16 ounce can mushrooms, with liquid
1 8 ounce can tomato sauce
salt to taste
freshly ground pepper, to taste
3/4 cup red wine

Cut beef into cubes. In a large skillet over medium high heat, heat the olive oil and brown beef cubes with the garlic. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired. Makes 6 servings.

Herbed Noodles

12 ounces uncooked wide noodles
3/4 teaspoon thyme
3/4 teaspoon basil
3/4 teaspoon parsley
2 green onions, minced
3 tablespoons melted butter

Cook noodles in 2 quarts boiling salted wate until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 6 servings.

SOURDOUGH BANABA NUT BREAD

1 cup sugar
1/3 cup Crisco oil
2 eggs, beaten
1/2 cup sourdough batter
2 cups flour, all purpose, unsifted
1 teaspoon salt
1 teaspoon soda
3 ripe bananas, crushed
3/4 cup chopped walnuts
1 teaspoon vanilla

Mix sugar and Crisco oil together. Beat in eggs. Fold in sourdough starter. Add the rest of the ingredients. Bake in a large loaf pan in center of oven, preheated at 375 degrees F for 40 to 50 minutes or until done. Be sure to grease and flour the loaf pan before adding the batter. Bread is done when inserting a toothpick and it comes out clean. Turn out on wire rack to cool. Sourdough makes this a nice, moist banana bread and guests will be pleasantly surprised with the touch of gourmet flavoring.

LASAGNA WITH ITALIAN VINAIGRETTE

Lasagna

1 16 ounce carton cottage cheese
1 egg
1 teaspoon Italian seasonings or pinch each of basil, oregano and thyme
1 to 1 1/2 pounds ground beef, browned and drained
1 28 to 32 ounce jar prepared spaghetti sauce or 4 cups homemade spaghetti
sauce
9 dry, precooked lasagna noodles
2 8 ounce packages shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Combine cottage cheese, egg and seasonings; set aside. Add browned meat to spaghetti sauce, mixing well. Evenly spread one quarter of the sauce, about 1 cup on bottom of 9 by 13 by 2 inch glass baking dish. Cover with 3 dry precooked noodles, being careful that noodles do not touch outside edges of dish. Spread another quarter of the sauce, covering noodles completely. Layer half the cottage cheese mixture and a third of mozzarella cheese on top of sauce. Repeat layers of noodles, sauce, cottage cheese mixture and mozzarella. Cover with last of noodles, remaining sauce and shredded mozzarella. Sprinkle with Parmesan. Preheat oven to 350F. Cover dish with foil and bake for 30 to 40 mintues. To brown cheese, uncover dish during the last 10 to 15 minutes of baking. Let stand before cutting. Serves eight.

Serve with a crisp salad with Italian Vinaigrette.

Italian Vinaigrette

1/2 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon granulated sugar
balsamic vinegar to taste

Place all of the ingredients in a glass jar with a well fitting lid and shake them well. Chill before serving over crisp salad. Vary the ingredients in the vinaigrette to suit your palate. Add chopped fresh herbs, Dijon mustard or fresh lime juice to taste.

MALAYSIAN CHICKEN

2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic
2 Thai chilies, finely chopped*
2 tablespoons brown sugar
1 pound boneless skinless chicken thighs, cubed
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons water
1/2 teaspoons salt

Heat oil in skillet over medium heat. Stir cook onions, garlic and chilies for about 5 minutes. Add 1 tablespoon brown sugar and continue stirring until onions are golden brown. Add chicken and brown on all sides. Mix 1 tablespoon brown sugar with soy sauce, vinegar, water and salt and stir into chicken mixture. Bring to a boil then reduce heat and simmer for 20 minutes or until chicken is no longer pink and sauce has thickened slightly. Serve over rice or rice noodles.

HAM STUFFED PASTRIES

Filling:
8 ounces smoked ham, not sliced but in one piece
3 1/2 ounces green or spring onions, sliced on the diagonal
2 teaspoons sugar
2 teaspoons sesame oil

Pastry:
1 pound plain flour
6 tablespoons cooking oil
2 teaspoons sesame oil
approximately 1 1/2 cups warm water

oil for deep frying

A fully cooked smoked ham does not need soaking. Steam the ham for 30 minutes. Allow to cool, and then mince, cutting the meat into tiny pieces. In a large bowl, combine the minced ham with the green onions, sugar, and sesame oil. To make the pastry, place the flour, cooking oil, and sesame oil in a large bowl. Mix with an electric mix or by hand with a wooden spoon, slowly adding the warm water. Knead the ingredients together until you have a pliable dough. Separate into two equal portions. On a floured work surface, roll out each half of dough until it is about 1/4 inch thick. Cut the dough into 3 inch squares. Place a tablespoon of filling in the center, and wrap in an envelope shape. Press the edges to seal firmly. Heat wok and add oil for deep frying. Carefully slide in a few of the pastries at a time. Deep fry until they turn golden and crispy, turning once. Drain on paper towels. Cool and serve.

PORK STEAKS AND GARLIC CHEESE MASHED POTATOES

Pork Steaks

4 average size pork steaks
Italian bread crumbs
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 teaspoon garlic salt or one garlic clove minced
1 heaping teaspoon lemon pepper
1 teaspoon seasoned salt
1/3 cup virgin olive oil
1 cup white wine

In a large casserole dish, place the pork steaks side by side. Sprinkle liberally with bread crumbs. In a mixing bowl combine the remaining ingredients. Mix well and pour over the pork steaks. Preheat oven to 350F and bake, covered, for 1 hour and 30 minutes.

Garlic Cheese Mashed Potatoes

4 medium russet potatoes
2 cups chicken stock
1 teaspoon salt
1/2 cup sour cream
1/2 cup margarine
1 cup low fat milk or 1 cup heavy whipping cream
1/4 cup garlic powder
1/4 cup Velveeta cheese, cubed

Peel and quarter the potatoes. Add the potatoes to a large pot and fill 1/2 way with water. Add the chicken stock and 1 teaspoon salt. Bring to a boil and cook for about 35 minutes or until potatoes are soft. Drain the potatoes and mash until all the potatoes have been broken. Add the sour cream, margarine, milk or cream, garlic powder and cheese. With a hand mixer, mix on low speed, over low heat, about 1 minute, then whip the potatoes on high speed about 30 seconds or until fine or creamy texture is achieved.

MEAT LOAF WELLINGTON

1 pound lean ground beef
1/2 cup warm water
1/2 pound ground veal
1 package dry onion soup mix
1/2 pound ground pork
4 bacon strips
1 teaspoon Worcestershire sauce
2 packages crescent roll dough
2 eggs
1 egg white, lightly beaten
1 1/2 cups cracker crumbs with 1 tablespoon water
3/4 cup ketchup
flour

Heat oven to 350F. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. For cleanup ease, use non stick cooking spray. Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles. Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden. Makes 6 to 8 servings.

BEEF STROGANOFF SOUP AND FRENCH BREAD

Beef Stroganoff Soup

1/4 cup butter
1 pound tenderloin tips cubed
2 cloves garlic minced
12 ounces mushrooms sliced
1 large onion diced
1 cup shredded carrots
1 pint of water
1 tablespoon beef base
roux made of 1/2 cup flour and 1/2 cup butter
salt and pepper
1 pint of whipping cream
1/2 cup sour cream
1/4 cup chopped chives

In a 5 quart pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes. Add mushrooms and onions. Saute until onion is translucent. Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes. Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream. Ladle soup into bowls and top with chives. Makes 6 to 8 servings.

French Bread

Dissolve:
2 packages dry yeast in 1/2 cup warm water and 1/2 teaspoon sugar

Combine:
2 tablespoons sugar
2 tablespoons Crisco
2 teaspoons salt
2 cups boiling water

Cool to lukewarm and add yeast mixture. Stir in 7 1/2 to 8 cups flour. Knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. On floured surface, roll each half to a 12 x 15 inch rectangle. Roll up, starting at the 15 inch edge. Place the loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double.

Mix and brush on:
1 egg, beaten
2 tablespoons milk

Bake at 400F for 20 minutes.

FRENCH CREAMED CHICKEN NOODLE SOUP

2 tablespoons butter
1 leek, including 1 inch of green, cleaned and finely diced
1 Granny Smith apple, peeled and finely diced
2 tablespoons Calvados (apple brandy)
1 tablespoon cider vinegar
3 cups chicken broth
1 cup authentic apple cider
12 ounces boneless, skinless chicken breast
2 cups fine egg noodles (dry)
1/2 cup heavy cream
1/4 cup grated Gruyere (optional)
Salt and freshly ground black pepper
Snipped chives, for garnish

Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, Gruyere and season, to taste, with salt and pepper. Garnish with chives.

CHICKEN HENS WITH GARLIC AND SAGE AND RICE PILAF

Cornish Hens with Garlic and Sage

6 tablespoons coarse salt
2 teaspoons ground pepper
6 Cornish hens, each about 20 ounces
12 large garlic cloves, peeled
30 fresh sage leaves
1/4 cup olive oil
1 tablespoon minced fresh sage

Preheat oven to 450F. Line large rimmed baking sheet with foil. Combine the salt and pepper in a small bowl. Use half of this seasoning mixture to sprinkle the insides of the hens. Place 2 garlic cloves and 3 sage leaves in the the cavity of each of the Cornish hens. Using your fingers, gently lift the skin from the breast of each hen. Place 1 sage leaf under the skin. Brush oil on each hen. Sprinkle remaining salt and pepper mixture on hens. Sprinkle minced sage over all. Rub seasonings gently into the skin. Place prepared hens, breast side up, on baking sheets. Roast the birds for 10 minutes. Reduce heat to 425F. Continue cooking approximately 30 minutes, until juices run clear when meat is pierced with a small, sharp knife. Use an instant read meat thermometer to confirm the doneness of the meat. It should read 180 degrees in the thigh. Serves 6.

Rice Pilaf

2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
golden raisins and pistachios for garnish

Preheat oven to 350F. In a heavy, wide, lidded pan, melt butter over medium low heat. Add onion, red pepper and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel. Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios. Serves 6.

ORANGE BEEF STIR FRY

12 ounces beef top round steak
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon instant beef bouillon granules
1 tablespoon cooking oil
4 green onion, bias sliced into 1 inch pieces
1 clove garlic, minced
6 cups coarsely shredded spinach
1 8 ounce can sliced water chestnuts, drained
2 cups hot cooked rice
slivered orange peel for garnish

Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite size strips. Set aside. For the sauce, in a small bowl stir together shredded orange peel orange juice, cornstarch, soy sauce, sugar and bouillon granules. Set aside. Add cooking oil to a wok or large skillet. Preheat over medium high heat, add more oil if necessary during cooking. Stir fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from wok. Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok. Stir sauce, add to center of wok. Cook and stir until thickened and bubbly. Return green mixture to wok. Add the spinach and water chestnuts. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked rice. If desired sprinkle with slivered orange peel. Makes 4 servings.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

2 carrots, cut into 2 x 1/2 inch strips
2 bell peppers, cut into 1/2 inch strips
1 small fennel bulb, trimmed, cut into 1/2 inch strips
1 red onion, cut into 1/2 inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2 ounce can vegetable broth or low salt chicken broth

2 cups grated Parmesan cheese
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked

Preheat oven to 400F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes. Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. Combine roasted vegetables, garlic broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly souplike. Season with salt and pepper. Serves 6.

DINO RIBS

2 racks of beef ribs, 2 1/2 to 3 pounds each
4 teaspoons Chinese five spice powder
1 tablespoon coarse, kosher or sea salt
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
Ingredients for the basting mixture/sauce:
2/3 cup hoison sauce
1/4 cup rice wine, sake, or dry sherry, or more if needed
2 tablespoons honey
2 cloves garlic, minced
2 teaspoons grated fresh ginger

Rinse the ribs under cold running water and blot dry with paper towels. Combine the five spice powder, salt, pepper and garlic powder in a small bowl. Place the ribs in a large baking dish and rub all over with the mixture. Cover and let marinate, in the refrigerator, for at least 1 hour, ideally 4 to 6 hours. Combine the hoison sauce, rice wine, honey, garlic, and ginger in a bowl and whisk to mix. Add rice wine as needed to thin the sauce to basting consistency. Set aside about 1/2 cup to use for serving. Set up the grill for indirect cooking placing a drip pan in the center. If using a charcoal grill preheat to medium. If using a gas grill, place all the chips in the smoker box and preheat the grill to high. When the smoke box appears, lower the heat to medium. When ready to cook, if using charcoal, toss half the wood chips on the coals. For both gas and charcoal, oil the grill grate. Place the ribs on the hot grate over the drip pan and cover the grill. Cook the ribs for 1 hour. If using a charcoal grill, add 10 to 12 fresh coals per side and toss the remaining wood chips on the fire. Continue cooking the ribs until done, 30 minutes to 1 hour longer. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Start basting the ribs with the hoison mixture the last 30 minutes. Baste several times, giving the ribs one final brushing just before serving. Serve the ribs accompanied by the reserved sauce. 4 servings.

BANANA CHEESECAKE

Crust:
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:
8 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons ground ginger
4 medium bananas
1 teaspoon lemon juice
1 tablespoon unflavored gelatin
3 tablespoons water, cold
1/2 pint whipping cream
banana slices for garnish

Mix graham cracker crumbs and butter. Press evenly over base and up side of 8 inch round springform pan, to within 1 inch of rim. Cover and refrigerate while preparing filling. Beat cream cheese, sugar and ginger together until smoothly blended. Mash the bananas with the lemon juice. Stir into the cream cheese mixture, mixing together well. Sprinkle gelatin over cold water in top of double boiler. Soften for 5 minutes until spongy. Place over simmering water, stirring occasionally, until gelatin has dissolved. Beat into banana mixture. Whip half the cream until soft peaks form; fold into banana mixture. Pour the banana mixture into crust. Cover with plastic wrap and refrigerate for at least 3 hours or until set. Loosen edges of cheesecake and remove sides from pan. Transfer to serving plate. Whip remaining cream until soft peaks form. Spread over top of cheesecake. Mark a criss cross pattern in whipped cream with tines of fork if desired. Garnish with banana slices that have been dipped in lemon juice. Serves 8.

VARIATION: Sprinkle finely chopped nuts or grated semi sweet chocolate over whipped cream on top of cheesecake. Try same recipe using 1 lb fresh strawberries in place of bananas. Reserve 8 medium sized strawberries, cut in half, for garnish.

NOTES: Ungarnished cheesecake can be refrigerated for up to 24 hours. Do not store the cake after the banana slices are added as they will soften and turn brown.

CROCKPOT RECIPE

Eggplant Tomato Stew with Garbanzo Beans

1 medium eggplant, peeled, cut in 1/2 inch cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned, drained
8 ounces red kidney beans, canned, rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic, minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

In a 3 1/2, 4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables. Cover; cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.

MINI QUICHES

2 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter, no substitutes, cut up

3 tablespoons shortening
5 to 7 tablespoons ice water
1 cup finely chopped mushrooms
1 tablespoon butter or margarine
1 egg
1/3 cup milk
dash ground black pepper
1/3 cup finely shredded Swiss or cheddar cheese
1 tablespoon finely crumbled crisp cooked bacon
1 tablespoon snipped chives or chopped green onion
red sweet pepper strips

Place flour and salt in a food processor bowl fitted with a metal cutting blade. Process until mixed. Add the 1/2 cup butter and the shortening; process with on/off turns until mixture is the consistency of coarse oatmeal. With the machine running, add 4 tablespoons of the ice water all at once. Watching the dough carefully, add remaining water 1 tablespoon at a time, until dough gathers into a ball. Remove dough from machine and form into a ball. Wrap in plastic wrap and let rest in refrigerator at least 1 hour. Preheat oven to 425F. Roll dough on a floured surface, until 1/8 inch thick. Cut 24 3 inch circles of dough. Press circles into ungreased 1 3/4 inch muffin cups. Do not prick. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven and reduce temperature to 350F. For filling, cook mushrooms in the 1 tablespoon butter or margarine in a small saucepan over medium high heat for 4 to 5 minutes or until most of the liquid has evaporated. Set aside to cool slightly. Lightly beat together egg, milk and ground black pepper. Add cooked mushrooms, cheese, bacon and chives or green onion. Fill each pastry cup with about 1 teaspoon of the quiche filling. Return to oven; bake for 10 minutes or until filling is set. If desired, garnish with red pepper strips. Serve warm. Makes 24.

AVOCADO AND GRILLED SHRIMP

3/4 cup olive oil
3 tablespoons chopped fresh basil
1 tablespoon finely chopped garlic
48 16 count shrimp, peeled and deveined; about 3 pounds
salt and black pepper as needed
3/4 cup mayonnaise
24 pieces sliced egg bread, 1/4 inch thick
6 medium avocados, sliced
12 Roma tomatoes, sliced lengthwise
48 slices peppered bacon, cooked crisply
butter lettuce leaves as needed

In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve. Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 sliced avocado, 1 sliced tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters. Serves 12.

EGGPLANT WITH ROASTED PEANUTS

1 1/2 tablespoons Asian fish sauce
4 teaspoons sugar
2 teaspoons fresh lime juice
1/2 pound long thin Asian eggplants
1/2 teaspoon vegetable oil
1/2 pound long beans or other green beans
10 cherry tomatoes
2 tablespoons fresh cilantro leaves
1 tablespoon roasted peanuts

Stir together fish sauce, sugar, and lime juice and let stand about 10 minutes, stirring occasionally, until sugar is dissolved. Preheat broiler. Cut eggplants crosswise into 1/2 inch thick slices. Brush a small baking pan with some oil and place eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes. Combine eggplant with fish sauce mixture and toss. Prepare a bowl of ice and cold water. Cut beans into 1 1/2 inch lengths and cook in a saucepan of boiling salted water 2 minutes. Drain beans and place into ice water to stop cooking. Drain beans well and mix in with eggplant mixture. Cut tomatoes in half and coarsely chop cilantro. Finely chop peanuts. Mix in tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts. Serves 4.

TEXAS STYLE BBQ PORK CHOPS

6 center loin pork chops, cut 1 inch thick
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon vegetable oil
1 cup catsup
1/2 cup molasses
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt

Heat vegetable oil in medium saucepan. Cook onion and celery over medium low heat for 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Place pork chops on broiler pan 5 inches from heat. Broil about 8 minutes on each side, brushing frequently with sauce. Serve with remaining sauce, if desired.

Spicy Rice

1 cup long grain white rice
1 1/2 cups water
1 rib celery, chopped
1 tablespoon garlic, chopped
1/4 cup cooked bacon pieces
pinch of cayenne pepper
1 teaspoon thyme
1 teaspoon parsley
1 onion, chopped
1/2 cup Worcestershire sauce

In a medium pot, bring all ingredients to a boil. Reduce heat to a simmer. Cover and simmer for 15 minutes. Turn heat off, but leave covered for five minutes, then serve.

WINE AND PEPPER CREAM SAUCE

2 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon brandy
1/2 cup dry white wine
1/2 cup chicken stock
2 teaspoons green peppercorns, coarsely crushed
3 tablespoons whipping cream
1 tablespoon fresh parsley, chopped
fresh parsley sprig, optional

Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Serve with steak, fish or pasta. Makes 3/4 cup.

RENO RED CHILI

3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup oil
black pepper to taste
3 ounces chili powder
6 tablespoons cumin
2 tablespoons MSG; if allergic omit
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, boiled 30 minutes in water, seeded, destemmed
1 tablespoon oregano, brewed in 1/2 cup beer, like tea
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
4 ounces diced green chilies
14 ounces stewed tomatoes
1 teaspoon Tabasco sauce or to taste
2 tablespoons masa harina flour

Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 to 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.

CANTONESE TURKEY STEAKS

1 1/2 pounds turkey breast steaks or slices, 1/2 to 3/4 inch thick
2 teaspoons vegetable oil
1 6 ounce can pineapple juice
1/2 cup turkey broth or 1/2 cup water + 3/4 teaspoon bouillon
1 clove garlic, minced
2 1/2 tablespoons soy sauce
pinch fennel or anise seed
1/2 teaspoon sugar
1 large onion, thinly sliced
1 medium green pepper, thinly sliced
2 tablespoons sliced pimentos

Heat oil in skillet over medium high heat. Sear steaks quickly on both sides and remove. Add juice, broth and garlic. Boil about 8 minutes to reduce by half. Add fennel, soy sauce, sugar and vegetables. Simmer about 2 minutes until vegetables start to soften. Return steaks to pan. Spoon mixture over them and simmer over low heat for a few minutes, just until inside of steaks is no longer pink. Serves 5.

CHINESE FIRECRACKERS

1 teaspoon vegetable oil
1/2 pound ground turkey
1 cup finely chopped cabbage
1/2 cup shredded carrot
2 tablespoons finely chopped green onions, with top
1 tablespoon chili paste or puree
1 tablespoon dry white wine
1 teaspoon cornstarch
14 frozen phyllo leaves, 13x9 inches, thawed
1 tablespoon plus 1 teaspoon vegetable oil
3/4 cup sweet and sour sauce

Heat 1 teaspoon oil in a 10 inch nonstick skillet. Cook ground turkey, cabbage, carrot and onions in oil over medium heat about 5 minutes, stirring frequently, until turkey is done and vegetables are crisp tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened. Heat oven to 375F. Cut phyllo leaves crosswise in half. Cover with damp towel to keep from drying out. Place 1 piece phyllo on flat surface. Brush with small amount of oil. Top with second piece phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape into about 4 inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to form firecracker shape. Repeat with remaining phyllo and turkey mixture. Brush firecrackers with remaining oil. Bake on ungreased cookie sheet 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet and sour sauce. Makes 14 firecrackers.

BAKED EGGS AND MUSHROOMS IN HAM CRISPS

3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot or onion
2 tablespoons unsalted butter
1/2 teaspoon seasoned salt or salt
1/4 teaspoon black pepper
3 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices ham or honey ham
12 medium eggs
fresh whole tarragon leaves for garnish
triangles of buttered toast

Preheat oven to 350F. Lightly oil a 12 cup muffin tin. In a large heavy frying pan over medium high heat, saute mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in creme fraiche and tarragon. To Assemble, fit 1 slice of ham into each prepared muffin cup. Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Season eggs with additional salt and pepper. Remove eggs with ham from muffin cups carefully, using 2 spoons or small spatulas and place on individual serving plates. Garnish with tarragon leaves and triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person. Makes 6 servings.

POTATO CHIORIZO TACOS WITH AVOCADO SALSA

1 pound potatoes, cut into 1/2 inch dice
salt
12 ounces Mexican chorizo sausage, casing removed, about 1 1/2 cups
1/2 cup finely chopped onions
1 cup diced, husked but not peeled fresh tomatillos
2 serrano chiles or 1 medium jalapeno chile, stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced
12 6 or 7 inch corn tortillas, warmed

In 3 quart saucepan, bring 1 quart water to boil. Add potatoes and 2 teaspoons salt; cook, covered, 10 to 12 minutes until just tender. Drain. In large nonstick skillet over medium heat, break up sausage and saute with onions about 10 minutes, stirring occasionally, until sausage is cooked through and onions are tender. Drain and discard excess fat. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos, chiles and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth. Season with salt to taste. Fill tortillas with potato mixture; accompany with salsa. Makes 4 main dish servings.

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted

Filling:
4 8 ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon purchased caramel sauce
1 cup sour cream

For Crust: Preheat oven to 350F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead. Cover and refrigerate. Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip; do not stir before using. Pipe decorative border around cheesecake and serve. Serves 10.

TERIYAKI SLOW COOK SANDWICHES

2 to 2 1/2 pound boneless beef chuck steak
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 clove garlic, minced
4 teaspoons cornstarch
2 tablespoons cold water
8 Individual French loaves, split
4 tablespoons margarine or butter, melted

Topping options:
shredded Chinese cabbage
sliced pineapple rings
chopped green onions
plum sauce or: sweet and sour sauce

Trim excess fat from steak; cut into thin, bite sized slices. In a 3 1/2 to 4 quart crockpot, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the low setting for 7 to 9 hours or on the high setting for 3 to 4 hours. Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1 1/2 cups juices; add water if necessary; place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more. Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops. Makes 8 servings.

HONEY ROASTED PORK ON BED OF SWEET POTATOES

Pork tenderloin, in addition to being the leanest cut of pork and one that can be cooked with no added fat, is also convenient for time-pressured cooks. Here it roasts in just thirty minutes, on a bed of vegetables that are also used to make a delicious sauce to serve with the pork.


1 pound sweet potatoes, peeled and thinly sliced
1 large red bell pepper, cut into 1/2 inch squares
1 large green bell pepper, cut into 1/2 inch squares
3 cloves garlic, slivered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth, canned
2 tablespoons honey
1 tablespoon prepared mustard
2 teaspoons fresh lemon juice
1 pound well trimmed pork tenderloin

Preheat the oven to 425F. In a large bowl, combine the sweet potatoes, red and green bell peppers, the garlic, salt and black pepper, and toss until well combined. Spoon the vegetables into a 7 by 11 inch baking pan and toss with 1/3 cup of the chicken broth. Cover with foil and bake for 15 minutes. Meanwhile, in a small bowl, stir together the honey, mustard and lemon juice. Place the pork on top of the sweet potato mixture and brush with half of the honey mixture. Pour the remaining honey mixture over the vegetables. Roast uncovered for about 30 minutes, or until the pork is cooked through and the vegetables are tender. Remove the pork to a cutting board and let stand 10 minutes before slicing. Meanwhile, spoon 1 cup of the vegetable mixture into a food processor and purée with the remaining 1/3 cup chicken broth. Slice the pork and serve topped with the vegetable purée, with the roasted vegetables on the side. 4 servings.

CREAM OF CAULIFLOWER WITH CHEDDAR SOUP

4 cups canned low sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cups chopped onions
2 garlic cloves, peeled and minced
2 tablespoons flour
4 cups precut cauliflower florets
1 cup half and half or milk
1 bay leaf
1 teaspoon dried thyme leaves, crumbled
salt
cayenne pepper
6 ounces grated sharp Cheddar

In a 4 cup Pyrex measuring cup, heat the 4 cups chicken broth in a microwave oven on High 4 minutes, or until simmering. Meanwhile, in a large saucepan or casserole, melt the 2 tablespoons butter over moderate heat. Add the chopped onions and garlic to the pan and cook it, stirring occasionally, 3 minutes. Add the flour and cook, stirring, 2 minutes. Add the cauliflower, heated stock, half and half, bay leaf, thyme, salt and cayenne and cover. Bring to a boil over high heat and simmer, covered, stirring occasionally, for 10 minutes, or until the florets are tender. Remove and discard bay leaf. With an immersion blender, partially puree soup. Or, transfer 2 cups of the hot soup to a blender and puree. Return the puree to the pan and rewarm over moderately high heat, stirring, until hot. Remove the pan from the heat, and stir in the 6 ounces Cheddar cheese, a little at a time, until melted. Taste for seasoning and add salt and cayenne, if desired.

AU GRATIN SEA SCALLOPS CALYPSO

2 tablespoons finely chopped chives
2 tablespoons olive oil
1 pound sea scallops
2 tablespoons rum
Tabasco to taste
pinch of ginger powder and paprika
3 tablespoons butter
3 tablespoons flour
salt and pepper
1/2 cup warm milk
2 tablespoons grated Swiss cheese
1 tablespoon finely chopped parsley

Preheat oven to 450F. In a large skillet saute the chives in the oil for 2 minutes over medium heat. Raise the heat to high, add the scallops and cook for two more minutes. Add the rum, Tabasco, ginger and paprika, cook two more minutes. Remove from heat. Melt the butter in a 2 quart saucepan, add the flour, salt and pepper, blend well. Add the warm milk, stirring constantly cook it quickly until it bubbles and thickens. Add the cheese, stir until melted, mix into the scallops. Put in a medium sized baking dish , sprinkle with parsley, and bake at 450 for 10 minutes.

DAILY OCTOBER FOOD HOLIDAYS

•October 1: World Vegetarian Day, National Homemade Cookies Day
•October 2: National Fried Scallops Day
•October 3: National Caramel Custard Day
•October 4: National Taco Day, National Vodka Day
•October 5: National Apple Betty Day
•October 6: National Noodle Day
•October 7: National Frappe Day
•October 8: National Fluffernutter Day
•October 9: National Dessert Day, National Moldy Cheese Day
•October 10: National Angel Food Cake Day
•October 11: National Sausage Pizza Day, World Egg Day
•October 12: National Gumbo Day
•October 13: National Yorkshire Pudding Day
•October 14: National Chocolate-Covered Insects Day
•October 15: National Mushroom Day, National Chicken Cacciatore Day, National Roast Pheasant Day
•October 16: World Food Day, National Liqueur Day
•October 17: National Pasta Day
•October 18: National Chocolate Cupcake Day
•October 19: National Seafood Bisque Day
•October 20: National Brandied Fruit Day
•October 21: National Apple Day, National Pumpkin Cheesecake Day, National Caramel Apple Day
•October 22: National Nut Day
•October 23: National Boston Cream Pie Day
•October 24: National Bologna Day, Good and Plenty Day
•October 25: National Greasy Foods Day
•October 26: National Mincemeat Pie Day, National Pretzel Day, National Pumpkin Day
•October 27: National Potato Day
•October 28: National Chocolate Day
•October 29: National Oatmeal Day
•October 30: National Candy Corn Day
•October 31: Halloween, National Candy Apple Day
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GRILLED FLANK STEAK SALAD W/SWEET & SOUR SESAME DRESSING

Dressing:
1 tablespoon sesame seeds
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespons rice vinegar
1 tablespoon light brown sugar
1 tablespoon Chinese plum sauce

Salad:
4 cups shredded napa cabbage
2 cups cooked wild rice, chilled
4 ounces asparagus, cooked
8 cherry tomatoes
1/2 medium cucumber, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
1/2 cup alfalfa sprouts
6 to 8 ounces grilled flank steak, thinly sliced across grain, warm or chilled

Heat a small skillet over medium heat. Toast sesame seeds for 1 to 2 minutes, or until golden, stirring occasionally. Transfer to a medium bowl and let cool for 5 minutes. Add remaining dressing ingredients and whisk together. To serve, arrange cabbage on a large platter. Mound rice in center of cabbage. Decoratively arrange asparagus, tomatoes, cucumber, bell pepper, red onion and alfalfa sprouts on cabbage. Lay beef slices on rice. Drizzle dressing over all. Serves 4.